Vegan Savoury Muffins A Tasty Make Ahead Breakfast Recipe For Busy Days

I am an early riser and I love spending some time alone every morning before the world becomes chaotic. My mornings are reserved for productive and positive things like yoga, meditation, writing journal, reading something motivational, noting down ideas, planning a productive day ahead, and sipping plain warm water. Despite being a food blogger I don’t like spending my beautiful mornings in the kitchen. That’s the reason even after waking up very early (between 4:30-5:00 am), I prefer making a quick and easy breakfast. Make-ahead breakfasts are even better. They make mornings so less stressful. Today, I am sharing one of my favorite vegan make-ahead breakfast recipes- Savory muffins with tomatoes, corn, and caramelized onion. They taste delicious and are a great breakfast on the go option. On busy mornings when you don’t have the time to sit down for a breakfast, just grab this savoury muffin and finish off on your way to the office or college. No more excuses to skip your breakfast.

Ingredients required

Tips and Tricks

In this recipe, I have used whole wheat flour and all-purpose flour in an equal amount. You don’t need to use both. These vegan muffins can also be made by using either of them. If you use only whole wheat flour they will be denser.Vegetables used in these muffins can be changed as per liking. For a healthier version, you can add vegetables like grated carrots, beetroot, or spinach. However, I would recommend not skipping the caramelized onion. I personally love them the most in these muffins.Non-vegans may also add cheese.The baking time may vary depending upon the oven and quality of ingredients so keep an eye on the muffins after 20 minutes and bake until they clear the toothpick test.

More easy vegan breakfast recipes

Looking for more easy and quick vegan breakfast ideas? Don’t miss to check the following delicious breakfast recipes for busy mornings:

More easy vegan corn recipes

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